- 2 (8 oz) packages full-fat cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup mini semi-sweet chocolate chips (divided)
Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Medium mixing bowl
- Large mixing bowl (or stand mixer bowl)
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions
First, let’s set the stage. Preheat your oven to 350°F (175°C) and line your 8×8 pan with parchment paper, leaving some overhang on the sides. This parchment sling is non-negotiable—it’s your golden ticket to clean, easy removal later. Trust me, trying to pry these creamy bars straight from the pan is a recipe for disaster. In your medium bowl, combine the graham cracker crumbs and that 1/4 cup of sugar. Pour in the melted butter and stir until every crumb is evenly damp and the mixture looks like wet sand. I use my fingers to press it firmly and evenly into the bottom of the prepared pan. A good, solid press here means your crust won’t crumble apart when you slice.
Now, for the heart of the matter: the cheesecake filling. In your large bowl, beat the softened cream cheese with the 3/4 cup sugar on medium speed until it’s completely smooth, creamy, and no lumps remain. This takes a good 2-3 minutes. I learned the hard way that using cold cream cheese leads to a lumpy batter, no matter how long you beat it. Once smooth, add the eggs one at a time, beating just until each is incorporated. Then beat in the vanilla. The key here is not to overmix once the eggs are in; too much air can cause the bars to puff and crack.
Here’s my favorite part: gently fold in 3/4 cup of the mini chocolate chips with a spatula. I love minis because they distribute so evenly, ensuring chocolate in every single bite. Pour this luscious batter over your prepared crust and use the spatula to smooth the top. Now, take the remaining 1/4 cup of chocolate chips and sprinkle them over the top. As the bars bake, these will stay right on the surface, giving you those beautiful, classic chocolate chip speckles. (See the next page below to continue…)